jalapeno corn bread mini muffins

These are SO yummy when served with chili, especially the Mole Chili listed in the “Main Dishes” section.  This recipe is also from Cooking Light:  Fresh Food Fast Weeknight Meals.

Prep:  9 minutes

Cook:  17 minutes

Ingredients:

3/4 cup self-rising white cornmeal mix

1/2 cup fat-free buttermilk

2 tablespoons minced, seeded jalapeno pepper

1 1/2 tablespoons canola oil

1 large egg

cooking spray

Preparation Instructions:

Preheat oven to 425 degrees.  Lightly spoon self-rising white cornmeal mix into measuring cups; level with a knife, and place in a large bowl.  Combine buttermilk, jalapeno pepper, oil and egg in a small bowl.  Pour buttermilk mixture into cornmeal mixture; stir just until combined.  Coat 12 miniature muffin cups with cooking spray; spoon batter evenly into cups.  Bake at 425 degrees for 17 minutes or until lightly browned.  Remove from pans immediately; serve warm.  Yield:  6 servings (serving size:  2 mini muffins).

Calories:  127

Fat:  4.8 g (sat 0.5 g, mono 2.5 g, poly 1.4 g)

Protein:  3.7 g

Carb:  17.4 g

Fiber:  1.3 g

Chol:  30 mg

Iron:  1.2 mg

Sodium:  312 mg

Calcium:  93 mg